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Babylonian Lamb Stew with Beets (1750–1730 BCE)
Watch modern recreations of Babylonian cooking: Try a Babylonian recipe at home: Babylonian lamb stew with beets Recipes are for 2 full portions or 15 bite-size servings Ingredients: - 1 pound of diced leg of mutton or lamb - 1/2 cup of rendered sheep fat - 1/2 teaspoon of salt - 1 cup of beer - 1/2 cup of water - 1 small onion, chopped - 1 cup of chopped arugula - 1 cup of Persian shallots or spring onions - 1/2 cup of chopped fresh cilantro - 1 teaspoon of cumin - 1 pound of fresh red beets, peeled and diced - 1/2 cup of chopped leek - 2 cloves of garlic For the garnish: - 2 teaspoons of dry coriander seed - 1/2 cup of finely chopped cilantro - 1/2 cup of finely chopped kurrat or ramps/wild leek Instructions: - Heat the fat in a pot wide enough for the diced lamb to spread in one layer. - Add lamb and sear on high heat until all moisture evaporates.
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